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Mughal-style egg and minced meat parathas

Mughlai parathas with egg and ground meat

Snacks

Bengali parathas filled with spiced egg and minced meat, seasoned with onions, chili peppers, and cilantro, and then fried in oil: ideal for a snack with …

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Recipe from Firuz Ahmmed, adapted by Recette de cuisine · · updated on

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The Mughlai paratha is a very popular savory snack in Bangladesh, filled with egg and a spiced meat mixture. It is typically eaten warm as a snack with tea, tomato sauce, or a mint chutney.

Ingredients and directions

  • Prep time30 min
  • Cook time30 min
  • Resting15 min
  • Total1 hr 15 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodfrying
  • Estimated cost$6.02 $1.51 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

4 people

Dough

  • $0.40
  • $0.19
  • $0.00
  • $0.01

Farce

  • $0.95
  • $0.06
  • $0.05
  • $0.25
  • $2.11
  • $0.09
  • $0.03

Preparation and frying

  • $1.60
  • $0.28

Prices from US supermarkets for 8 of 13 ingredients; Belgian prices for the rest.

Directions

Dough

  1. Thoroughly mix the flour, sugar, and salt, then rub in the oil. Add the water gradually to achieve a dough that is moderately soft, similar to that used for parathas. Cover and let it rest for 15 minutes to allow it to become soft.

Farce

  1. Heat 2 tablespoons of oil in a frying pan, add the garlic and ginger paste, stir for a moment, then add the ground meat.
  2. When the meat changes color and turns white, add all the other ingredients for the filling and stir for 5 to 8 minutes, until the onions are translucent and the mixture is dry. Remove from heat.

Shaping

  1. Divide the dough into 4 equal portions. ≈ 3 min
  2. Spread each portion very thinly and widely, a little thinner than a chapati. This thinly spread dough prevents the egg from remaining raw and allows the paratha to rise properly. ≈ 4 min
  3. Crack an egg in the center of the dough and spread it out slightly with your hand or a spoon. Add a pinch of salt and chaat masala. ≈ 4 min
  4. Spread the meat filling evenly over the egg, then fold the dough over to enclose it, ensuring that the egg doesn’t escape. ≈ 3 min

Frying

  1. Heat the oil and gently submerge the folded parathas in it.
  2. Fry them in a moderate amount of oil, turning occasionally, until they puff up. The heat should not be too high, otherwise the outside will brown too quickly and the egg will remain raw.
  3. Remove them when they are lightly golden, drain them, and cut them into pieces. Sprinkle with chaat masala and black salt, then serve with tomato sauce and a cucumber salad. ≈ 8 min

The bill

Mughlai parathas with egg and ground meat

  • 250 g of flour$0.40
  • 3 tablespoons of oil$0.19
  • 1 teaspoon of sugar$0.00
  • 1/4 teaspoon of salt$0.01
  • 100 g of ground meat (beef, lamb, or chicken)$0.95
  • 1 teaspoon of garlic paste$0.06
  • 1 teaspoon of ground ginger$0.05
  • 120 g of finely chopped onion$0.25
  • 2 tablespoons of chopped cilantro$2.11
  • 1/4 teaspoon of garam masala$0.09
  • salt$0.03
  • 4 eggs$1.60
  • frying oil$0.28

Total$6.02

that's $1.51 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 250 g of flour
  • 3 tablespoons of oil
  • 1 teaspoon of sugar
  • 1/4 teaspoon of salt
  • 150 ml of water (or as needed)
  • 100 g of ground meat (beef, lamb, or chicken)
  • 1 teaspoon of garlic paste
  • 1 teaspoon of ground ginger
  • 120 g of finely chopped onion
  • 6 to 7 chopped green chili peppers
  • 2 tablespoons of chopped cilantro
  • 1/4 teaspoon of flavor enhancer
  • 1/4 teaspoon of garam masala
  • salt
  • 4 eggs
  • A pinch of salt
  • A pinch of chaat masala
  • frying oil

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